5 gallon bucket tomates blanched, peeled and cut up (cook 15-20 min and dip off liquid) add 1/4 t ground cloves to tomates and stir in before dipping liquid off.
Add to tomatoes:
15 jalapenos (1/2 seeded, chopped)
8-10 onions, chopped
10 bell peppers, chopped
4 cloves fresh garlic
3 cups white vinegar
2 t cumin
2 1/2 t chili powder
2 T salt
1 t black pepper
Cook for about 1 hour, bottle and seal.
For additional thickness I add tomato paste. I also add cilantro just before bottling to add an extra bit of flavor.
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